Set in one of the most beautiful areas of the Western Cape, Rietvallei in Robertson has far distant mountains edging the horizon and an almost garden like atmosphere, with country roads lined with cannas demarcating the various farms, “eende vir huur “ signs (ducks to rent-to keep the snail population under control in the vineyards,) stud farms where prized horses graze contentedly, and a welcoming kind of hospitality which comes easily to the locals.
Take a left turn into a treasure
Kobus Burger is the sixth generation to make wines here with the prize-winning wines he makes being packed with delicious fruit flavours, intense, without being overpowering.
Sunrise at Rietvallei
The grapes he uses all come from the estate which his family acquired in 1864. He says he tries to make wines that “taste of South Africa-that are not copies of European styles.” He also says enthusiastically that “when you start getting into wine, the world is your oyster. “ Indeed, especially when you approach it the way he has.
What a setting for tasting great wine.
BACKGROUND
Kobus was born and raised on the family farm and was heavily influenced in his wine making by his father Johnny, as well as his cousins the De Wets as he grew up. Nevertheless, after attending Paarl Boys High, he studied Mechanical Engineering at the Cape Technicon, after which he practiced in Stellenbosch. The pull of the family wine business however proved too strong and started to exert its influence on him from 2002.
Kobus and family—Kobus, Elizabeth, Esté, Annie, Johnny and Austin.
He spent some time at Die Bergkelder in Stellenbosch and at in St Cyr in France before joining his father at Rietvallei. He is married to Elizabeth, an interior designer from Namibia and they are parents to Esté, Annie, and twin boys, Johnny and Austin, quite a handful. Leisure time is spent with a small circle of likeminded friends, who they love entertaining at home, where “the wine is really good.”
CHARDONNAY 2024
This is a full-bodied, complex wine with excellent fruit and wood integration.
An expressive nose that is rich in citrus aromas well complemented by the spicy, toasted oak notes derived from the barrel fermentation. The palate is rich and creamy with a firm acidity which makes for a lingering finish.
Perfect with all seafood and light creamy pasta dishes.
THE ESTATE 2016
The grapes were all fermented together in a single tank and matured for 36 months in 300-liter French oak barrels. After
bottling, a further 12 months of bottle maturation was allowed before final packaging and release.
THE WINEMAKER’S COMMENTS
This complex blend of 31% Cabernet Sauvignon, 17% Shiraz 15% Petit Verdot, 12% Tinta Barocca, 12%Cinsault, 10% Roobernet, and 3% Cabernet Franc is truly a unique wine, representing all that is Rietvallei Estate.
FOOD PAIRING AND SERVING SUGGESTION
This beautifully elegant wine goes with anything hearty, wholesome, and rich, ranging from seafood to red meat.
Serve at room temperature (18°C).
RIETVALLEI WINE ESTATE ROBERTSON PHONE 023 626 3596
WEBSITE www.rietvallei.co.za